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These apple chips will help curve your potato chip craving and keep you wanting more!

Here's what you need:

1-2 Apples
1 tbsp Lemon Juice
Cinnamon

1. Slice your apples thin
2. Spread the apple slices onto a baking pan, sprinkle lemon juice and desired amount of cinnamon
3. Place in the oven at 375' and bake until crispy for 20-30 minutes. Check on them at the 15 minute mark
4. Let them cool
5. Eat and Enjoy!
Download the PDF to save the printable recipe!

Chop butternut squash in halves lengthwise, carve out the seeds and gut 1 inch of the neck.
Roast squash at 375F for 60 minutes, until tender.
Let squash cool after roasting in the oven.
Stuffing - In a large pot add in olive oil to saute vegetables & garlic, until onions are translucent.
Add rice & vegetable broth to the pot and cook till broth has been completely absorbed and rice is cooked.
When rice is cooked, let the mixture steam with the temperature turned off with the lid on the pot.
Mix melted butter and coconut sugar in small dish. Brush the insides of the butternut squash with mixture.
Add pepitas, craisins and spices to pot mixture and stir thoroughly.
Stuff butternut squash with the mixture, tie with kitchen twine to hold together or wrap in tin foil.
Bake for another 25-45 minutes.

This recipe is inspired by It Doesn't Taste Like Chicken, we put our own allergen friendly spin on it!